Collapsible multi-level barbeque grill, oven and smoker system

ABSTRACT

A cooking system for outdoor cooking has a body for enclosing items to be cooked, and one or both of a charcoal pan and a gas burner for providing heat for cooking. The system is characterized in that the body is formed of a plurality of ring segments of sequentially smaller size, arranged such that the body may be collapsed telescopically to form a cooking chamber of a first height, or extended from the collapsed state to form a cooking chamber of a second, substantially greater height.

FIELD OF THE INVENTION

[0001] The present invention is in the field of outdoor grilling andsmoking equipment and pertains more particularly to a collapsiblemulti-level barbeque grill and smoking system for outdoor use.

BACKGROUND OF THE INVENTION

[0002] The field of outdoor cooking, particularly grilling and smoking,boasts a wide variety of cooking equipment in the current art. Probablythe most notable of these is the standard barbeque grill comprising acharcoal container, a grill and a lid. More complicated grill systemsare available that use propane for fuel. Conventionally, these grillingsystems have a hinged door and one or two grilling racks disposed abovegas burners, and may be built onto carts that enable the system to bemoved. Also in the art are traditional barrel type grill and smokersystems. These systems use charcoal and are constructed in the form of asingle deep barrel and suspending apparatus for suspending two or morecharcoal containers, drip pans, and grill racks usually in verticalarrays.

[0003] All three types of apparatus described above have functionallimitations. Each also has one or more limitations with respect toconvenience of use and portability. For example, large gas systems arenot readily portable and are limited in flexibility with respect to theamount and variety of foods that can be prepared simultaneously. Thesmall barbeque grill is readily portable, but is severely limited infood preparation function (grilling) and space for grilling. The barrelstyle of apparatus increases the space available for food preparationand has some flexibility with respect to the variety of foods that canbe prepared simultaneously, however it is not easily portable.

[0004] What is clearly needed in the art is an outdoor grill, oven andsmoker system that is easily portable, increase cooking space, andallows for multiple varieties of food to be prepared in the same cookingtime using the same apparatus disposed, perhaps, in a differentgeometrical format.

SUMMARY OF THE INVENTION

[0005] In a preferred embodiment of the invention a cooking system foroutdoor cooking is provided, comprising a body for enclosing items to becooked, and one or both of a charcoal pan and a gas burner for providingheat for cooking. The system is characterized in that the body is formedof a plurality of ring segments of sequentially smaller size, arrangedsuch that the body may be collapsed telescopically to form a cookingchamber of a first height, or extended from the collapsed state to forma cooking chamber of a second, substantially greater height.

[0006] In a preferred embodiment the system a gas burner unit having twoor more separate manifolds and burners, and a valved control system forfeeding gas selectively to one or more of the manifolds and burners.There may also be automatic spark lighting system operable inconjunction with the valved control system. In a preferred embodiment ofthe valved control system, a single knob feeds gas to the burnersselectively, depending on the rotary positions of the knob.

[0007] In some embodiments the system has both a charcoal pan and a gasburner system. Also in a preferred embodiment an upper ring segment haspins and a lower ring segment has slots, one or more of the slots havinga horizontal as well as a vertical component, such that the lowersegment may be raised, collapsing intervening segments telescopically,and the slots may be engaged on the pins to hold the unit collapsed.

[0008] In some embodiments there is a domed lid for covering the body inuse. There may further be a wheeled carriage assembly for supporting thesystem in use and/or for portability. The body in some cases mounts tothe carriage assembly by two or more downward-facing brackets, fittingover a cross-member of the carriage. A portion of the wheeled carriageassembly may be foldable upon itself to facilitate convenience instorage.

[0009] In some embodiments of the system there are a plurality of grillracks and supports for the racks at various heights within the extendedbody. There may further be a lift handle assembly for attaching to andelevating a grill rack or cover above the body and moving the rack orcover to one side of the system. In some cases there are one or moresuspension hooks for suspending food items from a grill rack down intothe body.

[0010] In another aspect of the invention a method for enhancingfunctionality of an outdoor cooking system having a body for enclosingitems to be cooked is provided, comprising the steps of (a) forming thebody in a plurality of ring segments of sequentially smaller size; (b)arranging the segments such that the body may be collapsedtelescopically to form a cooking chamber of a first height, or extendedfrom the collapsed state to form a cooking chamber of a second,substantially greater height.

[0011] In embodiments of the invention described in enabling detailbelow, for the first time a height-adjustable outdoor cooking andsmoking system is provided substantially increasing the functionality ofsuch units currently known in the art.

BRIEF DESCRIPTION OF THE DRAWING FIGURES

[0012]FIG. 1 is a perspective view of a collapsible barbeque system andstand according to an embodiment of the present invention.

[0013]FIG. 2A is a plan view of a body 110 of the system of FIG. 1illustrating a plurality of barrel shaped body segments or rings.

[0014]FIG. 2B is an elevation view of a single ring used in thetelescopic potion of system 100 of FIG. 1.

[0015]FIG. 3 is a perspective view of the cooking system of FIG. 1illustrated in a collapsed state for single-rack charcoal or gasgrilling.

[0016]FIG. 4 is an overhead plan view of body 110 of FIG. 2Aillustrating a heat baffle/charcoal pan and single grill rack at a fullyextended position.

[0017]FIG. 5 is an overhead plan view of the system of FIG. 4 with thebaffle removed exposing a dual gas manifold and burner system.

[0018]FIG. 6 is an overhead plan view of the system of FIG. 5illustrated in a collapsed position shelved on pins for single-rackgrilling.

[0019]FIG. 7 is an overhead plan view of body 110 of FIG. 6 illustratinga grilling rack removed from the grill via a lift handle.

[0020]FIG. 8 is an overhead view of the stand of FIG. 1 illustratedfolded upon itself for storage convenience.

[0021]FIG. 9 is a plan view of the stand of FIG. 1 supporting grill body110 of FIG. 1 with aid of a support arm.

[0022]FIG. 10 is an elevation view of the stand of FIG. 1 equipped witha pull-rod lift-handle according to an embodiment of the invention.

[0023]FIG. 11 is a plan view of a suspension hook for suspending itemsto be cooked in grill body 110, shown at full extension.

DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0024] According to a preferred embodiment of the present invention, acollapsible and extendable outdoor cooking system is provided that iseasily portable and versatile with respect to outdoor food preparation.

[0025]FIG. 1 is a perspective view of a collapsible barbeque system 100and stand 103 according to an embodiment of the present invention.Barbeque system 100 is provided as a multi-use, outdoor cooking system.System 100 employs the various features of a grill, a smoker and anoven, combining these features into one easily portable and versatileoutdoor cooking unit.

[0026] System 100 comprises a compound body 110 made up ofinterconnected segments or rings telescopically assembled and connectedto a bottom element 101. A cover 102 is provided to cover the system foroven-type cooking and for smoking. Telescopic ring construction of body110 enables a user to collapse system 100 upon itself or to extendsystem 100 from a collapsed state to a fully extended cooking depth forachieving a variety of cooking purposes. Body 110 assumes a deep barrelconfiguration when fully extended. Each segment of body 110 in apreferred embodiment is formed of sheet metal in a barrel shapedconstruction. Body 110 in a preferred embodiment also has 2diametrically opposed lift handles 108 (one visible) affixed thereto bybolting or other fastening method. The handles enable a user to collapsethe system from full extension to a state of lesser extension, as wellas serving as carrying handles when body 110 is fully collapsed andremoved from stand 103.

[0027] System 100 utilizes at least one grill rack 112 for supportingfood items for outdoor grilling and smoking. Each barrel-shaped segmentor ring supports a grill rack with the system at full extension. In thisexample, when fully extended, 5 racks analogous to rack 112 can besimultaneously supported. Therefore, system 100 when fully extended,provides substantially more cooking space than outdoor cooking systemsof current art while at the same time remaining easily portable.

[0028] System 100 is provided both as a gas system and as a charcoalsystem, in preferred embodiments in the same unit. For gas cooking,system 100 has at least two gas burners (not illustrated in FIG. 1, butfollowing) installed in grill bottom 101. A gas control system 105 isprovided and affixed to bottom element 101. A control system 105 isprovided to enable ignition and heat control for the burners. Standardpropane supply equipment is not illustrated herein, but may be assumedto be present. In to another embodiment, a charcoal holder (not seen inFIG. 1) is provided to enable charcoal cooking, and can be placed at thelevel of any of the cooking segments when the system is fully extended.A charcoal ash catcher 106 is provided and attaches underneath bottomelement 101 and catches ash from charcoal operation and/or wood-chipsmoking operation.

[0029] System 100 is designed to be mounted to stand 103 for purposes ofportability and for stability when cooking. Stand 103 is, in thisexample, of tubular construction. Stand 103 is configured andoperational in the manner of a hand-truck with a user handle (angledportion) so that system 100 can be easily moved about. Body 110 has atleast 2 clips 116 affixed thereto on one side, which are adapted tomount the system to stand 103 by way of a mounting strip 109 welded orotherwise fixedly attached to stand 103.

[0030] Stand 103 includes a wheelbase assembly and base portion 117. Thewheelbase assembly comprises 2 wheels 104 mounted to an axle 114. Baseportion 115 is welded or otherwise affixed to axle 114 and includes acombination foot and rod support member 107 adapted to stabilize system100 on the ground and to receive a removable body support arm (notvisible in this view) for supporting the opposite side of body 110 onstand 103 in a similar manner and with similar hardware described withrespect to clips 116 and support strap 109.

[0031] When not in use, base portion 115 is in a preferred embodimentfolds upon itself at a pair of hinged base joints 113, which aredesigned to be rigid as extended in the positions shown. Foldingcapability of base portion 115 enables more compact storage and easierportability of stand 103 by itself. A rack lift handle and rod assembly111 is provided with system 100 enabling a user to lift a rack (112) orcover 102 from system 100 while in use and suspend the rack or coverabove the system and additionally to swing the rack or cover out ineither direction, such that the apparatus is positioned out to a side ofand away from system 100. For example, rack 112 may be loaded with fooditems to be cooked and swung away from heat associated with cooking forthe purpose of checking, seasoning, or serving food. The rod portion oflift handle 111 is illustrated as cut off in this example but in actualuse fits into a sleeve (not visible) provided on the previouslymentioned stand arm that fits into foot 107 when supporting body 110.More detail regarding this portion of stand 103 is provided later inthis specification.

[0032]FIG. 2A is a plan view of unique telescoping body 110 of thesystem of FIG. 1, illustrating a plurality of barrel shaped segments orrings 200 a-e. Body 110 as previously described with reference to FIG. 1above is collapsible upon itself. Telescopic barrel construction (ringconfiguration) of successively smaller diameter enables body 110 to becollapsed upon itself to form a shallow cooking volume for grilling, andto be extended to a full barrel depth for multi-rack grilling, smoking,oven style cooking, and so on. In this example, barrel sections 200 b,200 c, and 200 d collapse to form one cooking space between grill bottom101, which houses the gas burners and ignition control box 105 andsegment 200 a which forms the top-most grilling section.

[0033] More particularly, barrel section 200 a collapses over section200 b, which collapses over section 200 c, which collapses over section200 d that supports the lift handles 108 described with reference toFIG. 1 above. In a fully collapsed mode, body 110 assumes the profile ofa single rack barbeque grill. When fully extended as seen in thisexample, body 110 assumes the profile of a barrel smoker or multi-rackcooker. It is noted herein that section 200 d is somewhat greater inheight with respect to the other cooking rings. This difference inheight is to enable ring 200 d to be secured to section 200 a aftercollapsing, using a pin-to-slot shelving arrangement which is describedin more detail below.

[0034]FIG. 2B is an elevation view of a typical telescopic ring used inthe telescopic portions of system 100 of FIG. 1. Cooking sections 200b-d are formed in the ring configuration for this example. The ringconfiguration consists of a flared-out section on top denoted herein bythe outside diameter A, followed by a body section denoted herein by theoutside diameter B, followed by a flared in section denoted herein by aninner diameter C. An overall height dimension for the ring configurationis expressed with the height dimension D. Although in this example thereis a constant diameter D for most of the height of the section, invarious embodiments there may be a taper, or curved sides creating theeffect seen in FIG. 2A.

[0035] It is important to note herein that the actual dimensions used inthe ring configuration are different for each section identified as 200b, 200 c, or 200 d. For example, section 200 b has the largest diameterdimensioning so that it can be seated over section 200 c. Section 200 dhas the smallest diameter dimensioning so that it can be raised up tocontain collapsed sections 200 b and 200 c. Section 200 d is the sectionthat supports the lift handles 108 of FIG. 1.

[0036] Section 200 d has a slot configuration placed there through atthree places around the upper periphery at about equal 120-degreespacing, and located in the flared section at the top of the ring. Theseslots are adapted to engage 3 strategically-placed pins (not shown)mounted also at 120 degree intervals and protruding inward around theinner wall of section 200 a. Referring now to FIGS. 1 through 2B,operation is such that a user lifting on handles 108 of FIG. 1 raisessection 200 d to contain sections 200 c and 200 b collapsed therein toform one cooking space. The top flare of section 200 d fits up insidethe bottom portion of section 200 a supporting the pins. The pins may beat any convenient height inside section 200 a to receive the slots ofsection 200 d. The higher the pins are placed, the lesser the height ofthe collapsed unit.

[0037] By lifting section 200 d above the pins disposed inside section200 a (with sections 200 b and 200 c collapsed therein) and rotating thesection somewhat, section 200 d is caused to rest on the pins mounted tosection 200 a with sections 200 b and 200 c collapsed within to form onecooking space for such as single-rack grilling. The overall heightdimension D of section 200 d is somewhat larger than the other sectionsto enable the extra distance for the slots to engage the mounted pins.The other sections do not have these slots, and are stopped from upwardprogression by the pins on section 200 a. Only section 200 d can beraised above the level of the pins. By reversing the operation system100 is extended. When system 100 is extended, the flares in each ringhold the system together.

[0038]FIG. 3 is a perspective view of the system 100 of FIG. 1 in acollapsed state for single-rack charcoal or gas grilling. System 100 islockable in this configuration by virtue of a pin-slot system describedabove and explained in more detail later in this specification. In thisexample, barrel segments (200 b-d) form one segment. In one embodiment,stand 103 may be equipped with a lever-operated braking system (notshown) for application of lockable brakes to the wheelbase assembly whensupporting body 110 for use in cooking. Also not shown are levers fordispensing ash from a charcoal pan and a system thermometer formeasuring heat range. Although such accessories are not illustrated inthis example, they may be assumed to be present.

[0039]FIG. 4 is an overhead view of body 110 of FIG. 2A illustrating aheat baffle/charcoal pan and single grill rack with the system at afully-extended position. A heat baffle 400 is provided in thisembodiment to seat just above a set of gas burners (not shown) at thelowermost grilling position in section 200 d. Baffle 400 is designedwith an array of holes therethrough to allow heat from the burners toenter the cooking section but to mask the burners from drippings. Baffle400 has a cross opening formed at its center to allow an operator toraise and lower the baffle, as well as to turn the baffle with a typicalt-handle (not shown).

[0040] Section 200 a has three pins 403 rigidly mounted thereto in a120-degree spacing pattern around the inside wall, protruding inward.Pins 403 are analogous to the pins mentioned above with reference toFIGS. 2A and B. Pins 403 act as stops to halt the upward progression ofsections 200 b and 200 c as the system is collapsed, by virtue of thefact that these sections are not slotted. A single rack is illustratedat section 200 d above baffle 400. Additional grilling racks, when thesystem is extended, may be placed at the respective cooking planes ofsections 200 c, 200 b, and 200 a as well. Charcoal can be placed on topof baffle 400 using charcoal rings (not shown) adapted for the purpose.Charcoal can be ignited through the baffle using the gas burners.

[0041]FIG. 5 is an overhead view of body 10 of FIG. 4 with baffle 400removed, exposing a dual gas manifold and burner system 500. Body 110 isillustrated in a fully extended state as was described above withrespect to FIG. 4. Manifold system 500 comprises an inner gas manifoldand an outer gas manifold. Each manifold of system 500 is separatelyignitable and controllable from gas ignition box (105) described withreference to FIG. 1. In one cooking instance perhaps only the centermanifold is required while in another instance the outer manifold willbe employed. In another embodiment, both manifolds may be operable atthe same time for more heat output. Each manifold has a plurality of gasopenings to permit gas flow in typical fashion. Manifold system 500 isheld in place by retaining clips not illustrated in this embodiment. Avalving system is employed that allows one rotary knob to control gasflow to the separate manifolds; a lower setting feeding gas to only onemanifold, and a higher setting feeding gas to both manifolds. There is,in addition, an electric spark ignition system for igniting the gasautomatically with turning of the valve control knob.

[0042] In use, because of the high-output burner system, capable of inexcess of 700 degrees F., the system can be operated in a self-cleaningmode, in which residue in the system is reduced to ash for easy removal.

[0043] In addition to baffles and grill racks, charcoal holders and drippans may be inserted into body 110 and retained at the multiple cookingplanes that are accessible in a fully extended configuration.

[0044]FIG. 6 is an overhead view of body 110 of FIG. 5 illustrated withthe system in a collapsed configuration and shelved on pins forsingle-rack grilling. Cooking segment 200 d is illustrated as shelved onpins 403, which are rigidly mounted to cooking segment 200 a. Cookingsegments 200 b and 200 c are prevented from being lifted above pins 403by virtue of the fact that they are not slotted for engagement. However,segment 200 d is engaged on pins 403, and the slot openings associatedwith the engagement position are partially visible in this example. Lifthandles 108 mounted to segment 200 d are not illustrated in this examplebut may be assumed to be present. In this particular example, pins 403are rigidly mounted to the inside surface of segment 200 a in a 120degree array. However in other embodiments they may be removablymounted. In another embodiment they are accessible from the outside ofcooking segment 200 a such as, perhaps spring loaded and retractable byknob handles or the like. There are many possibilities. In use, one mayfurther employ hanging baskets for items to be cooked, and the basketscan be suspended from the rack mounted near the top of the system.

[0045]FIG. 7 is an overhead view of body 110 of FIG. 6 illustrating rack112 removed from the grill via a lift handle 111. In this example grillbody 110 is illustrated in a collapsed configuration as was describedwith reference to the example of FIG. 6 above. Segment 200 d is shelvedon pins 403. Heat baffle 400 is visible in the bottom of segment 200 d.Handle 111 is removably attached to grilling rack 112 in this example.Handle 111 is part of an assembly described with reference to theexample of FIG. 1. A sleeve 111 a supporting handle 111 is part of aframe support apparatus (not shown) that supports body 110 on theopposite side of body 110 from stand 103 as was described with referenceto FIG. 1. Lift handle 111 enables rack 112 to be elevated above body110 and swung out to the side for convenience in loading and unloadingfood away from the heat source, and for access to elements within thebody of the system.

[0046] Handles 108 are illustrated in this embodiment and are mounted tocooking segment 200 d as previously described. While section 200 d isresting on pins 403, segments 200 b and 200 c are resting substantiallyon handles 108. Lift handle 111 may also be attached to the cover (102)described with reference to FIG. 1, to facilitate manipulation of thecover. In some embodiments shelves and other apparatus may be addedaround the upper segment of the system for convenience.

[0047]FIG. 8 is an overhead view of stand 103 of FIG. 1 illustrated asfolded upon itself for convenience in storage. Folding-hinges 113 enablethe folded configuration, and are of a nature that they may be locked inextended position for positional integrity. Base portion 115 supportsfoot 107. Foot 107 supports a stand arm (not shown) for supporting oneside of grill body 110 when stand 103 is extended. In one embodimentjoint locations 113 support hinges. In other embodiments, flexiblematerials may be used instead of solid hinges. There are a number ofpossibilities. Stand 103 may be operated like a hand trick regardless ofthe configuration of base portion 115 (folded or not). A lock lever (notshown) may be provided to joints 113 to lock them either in a folded orextended configuration. The range of fold is slightly less than 180degrees in this example. In another embodiment, stand 103 may beprovided without the foldable feature.

[0048]FIG. 9 is an elevation of the system and stand 103 of FIG. 1supporting grill body 110 of FIG. 1 with aid of a support apparatus 900.As described with reference to FIG. 1, stand 103 has a separable supportarm provided therewith for supporting the opposite side of grill body110 from the side visible with respect to FIG. 1.

[0049] Support arm 900 comprises a post 901, a fork member 903, and across-piece 902. Post 901 is, in a preferred embodiment, formed of steeltubing having an outside diameter slightly smaller than the insidediameter of foot 107 so that it can be inserted therein and seated forsupport. Fork member 903 is preferably formed of steel tubing as well.Fork member 903 is rigidly attached to post 901 by welding or otherknown methods. Fork member 903 is curved upward to form 2 supportfingers. Cross-member 902 is rigidly attached to fork member 903 acrossits support fingers by welding, bolting or other suitable fasteningmethod.

[0050] A plurality of clips 904 (3 in this example) are provided andattached to grill body 110 in an array adapted retain grill body 110onto strap 902 to provide hanging support for the grill in a similarfashion described with respect to strap 109 and clips 116 of FIG. 1. Themethods of attachment of clips 904 to grill body 110 may be by welding,riveting, metal screws, or other known methods. Cross-member 902 isanalogous to strap 109 described with respect to FIG. 1.

[0051] When not being used, support arm 900 is removed from foot 107 andcan be stored with stand 103. In a preferred embodiment, a separateholding sleeve or perhaps metal clips may be provided on one or both ofthe upright members of stand 103 so that support arm 900 may be fastenedthereto when it is not being used to aid in the support of grill body110. Also when stand 103 is not in use supporting grill body 110, baseportion 115 of stand 103 can be folded over on itself to save space forconvenient storage as previously described with respect to the exampleof FIG. 8 above.

[0052] It will be apparent to the skilled artisan that the suspensionapparatus and method adapts the system, without the stand, to be mountedto other rails or members, such as may be adapted to a balcony railing,for example, making the system useful for urban settings for apartmentsand condominiums.

[0053]FIG. 10 is an elevation view of stand 103 equipped with pull-rodlift-handle 111 according to an embodiment of the invention. Post 901 isillustrated in a seated position within foot 107. Fork member 903described with reference to FIG. 9 above is not illustrated in thisexample for reason of clarity in illustration. Lift handle 111 isattached to grill rack 112 as was described with reference to theexample of FIG. 7 above. In this example, a rod housing 1001 is providedand adapted for retention on post 901 by virtue of an opening providedtherethrough, the opening of a diameter slightly larger than the outsidediameter of post 901. Similarly, rod housing 1001 has a second openingprovided therethrough having an inside diameter slightly larger than theoutside diameter of the pull rod portion of handle 111 shown cut off inFIG. 1. Housing 1001 may be retained on post 901 using a retention screwor any one of several other methods known in the art.

[0054] A stop ring 1002 is provided to fit over the pull rod portion ofhandle 111 and adapted to provide frictional retention to the pull rodat the lower side of its opening in housing 1001. A user may manipulatestop ring 1002 by hand to release friction against the pull rod so therod may be moved up or down in its sleeve. A ring stop 1003 is providedat the end of the pull rod to retain ring 1002 onto the pull rod. In oneembodiment, stop 1003 is removable such as by unscrewing for the purposeof removing lift handle 111 from post 901 altogether. In otherembodiments, other retention apparatus and methods such as are known inthe art may be used to adjust the height of handle 111 with respect topost 901. To raise or lower handle 111 a user manipulates stop ring 1002to release the pull rod. Then he or she raises or lowers freely slidablehandle 111 to a desired position of height, then manipulates ring 1002to retain the rod at its positioned height. A raised position isillustrated by a broken boundary in the shape of handle assembly 111.

[0055]FIG. 11 is a plan view of a suspension hook 1100 for suspendingitems to be cooked, such as turkey, chicken or roasts in grill body 110with the system at full extension. Suspension hook 1100 in a preferredembodiment is manufactured from heavy gauge steel wire welded or boltedtogether to from a treble hook configuration of a length sufficient tosuspend items for cooking from a grill rack analogous to rack 112 ofFIG. 1. Hook 1100 has 3 prongs 1101 formed of the wire and sharpened onone end to hold a food item in a state of suspension. This hook in usefunctions like a rotisserie, in that the items being cooked aresurrounded by heat.

[0056] Hook 1100 has 2 suspension arms 1102 formed thereon for enablingsuspension from the grilling rack. In one embodiment suspension arms1102 are removable to facilitate easier loading of items onto the hook.In a preferred embodiment, a plurality of hooks 1100 can be usedsimultaneously when grill body 110 is at full extension. Baskets ofsimilar hanging configuration may be provided, as described brieflyabove, for suspending other items to be cooked from rack 112 inside thebody of the system.

[0057] One with skill in the art will recognize that the unit of thepresent invention is versatile and has multiple uses. The unit, becauseof the telescoping feature and the multiple grills and baskets, can beused in a wide variety of ways for smoking and cooking. For example, onemay cook with a skillet or griddle on a top rack while baking orgrilling on a lower rack. In another example, one may be baking on thetop rack while grilling or roasting on one or more lower racks.Portability and easy storage is achievable with grill body 110 fullycollapsed and base portion 115 of stand 103 is folded over on itself. Inone embodiment, a version of stand 103 and system 100 can be providedand adapted for mounting to a recreational vehicle. Grill body 110 whenfully collapsed can be easily stored in a side-mounted storage boxprovided next to hardware for mounting stand 103. In yet anotherembodiment, the system of the invention can be provided in a versionthat is usable on a houseboat or other watercraft. There are many suchpossible embodiments.

[0058] The method and apparatus of the invention is to be allowed thebroadest possible interpretation under examination. The spirit and scopeof the invention is limited only by the following claims.

What is claimed is:
 1. A cooking system for outdoor cooking comprising;a body for enclosing items to be cooked; and one or both of a charcoalpan and a gas burner for providing heat for cooking; characterized inthat the body is formed of a plurality of ring segments of sequentiallysmaller size, arranged such that the body may be collapsedtelescopically to form a cooking chamber of a first height, or extendedfrom the collapsed state to form a cooking chamber of a second,substantially greater height.
 2. The system of claim 1 comprising a gasburner unit having two or more separate manifolds and burners, and avalved control system for feeding gas selectively to one or more of themanifolds and burners.
 3. The system of claim 2 further comprising anautomatic spark lighting system operable in conjunction with the valvedcontrol system.
 4. The system of claim 2 wherein, in the valved controlsystem, a single knob feeds gas to the burners selectively, depending onthe rotary positions of the knob.
 5. The system of claim 1 having both acharcoal pan and a gas burner system.
 6. The system of claim 1 whereinan upper ring segment has pins and a lower ring segment has slots, oneor more of the slots having a horizontal as well as a verticalcomponent, such that the lower segment may be raised, collapsingintervening segments telescopically, and the slots may be engaged on thepins to hold the unit collapsed.
 7. The system of claim 1 furthercomprising a domed lid for covering the body in use.
 8. The system ofclaim 1 further comprising a wheeled carriage assembly for supportingthe system in use and/or for portability.
 9. The system of claim 8wherein the body mounts to the carriage assembly by two or moredownward-facing brackets, fitting over a cross-member of the carriage.10. The system of claim 8 wherein a portion of the wheeled carriageassembly is foldable upon itself to facilitate convenience in storage.11. The system of claim 1 further comprising a plurality of grill racksand supports for the racks at various heights within the extended body.12. The system of claim 1 further comprising one or more of grill racksand a cover and a lift handle assembly for attaching to and elevating agrill rack or cover above the body and moving the rack or cover to oneside of the system.
 13. The system of claim 1 further comprising atleast one suspension hook for suspending food items from a grill rackdown into the body.
 14. A method for enhancing functionality of anoutdoor cooking system having a body for enclosing items to be cooked,comprising the steps of: (a) forming the body in a plurality of ringsegments of sequentially smaller size; (b) arranging the segments suchthat the body may be collapsed telescopically to form a cooking chamberof a first height, or extended from the collapsed state to form acooking chamber of a second, substantially greater height.